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    Joël Robuchon Slow-Cook French Fries

    Source of Recipe

    Edward Schneider in the New York Times

    Recipe Introduction

    I’m posting this recipe (or rather set of directions) because I tried it and it turned out really good fries – super crisp outside, tender inside and NOT greasy. But I really doubt if I’ll ever do it again. It takes SO long – just about an hour! You don’t have to do much in that hour and if what you’re serving is flexible time-wise, it would work fine, I guess. You also can’t make a lot – maybe 2 servings.

    List of Ingredients

    Potatoes – cut into 3/8-inch batons
    Oil – enough to cover potatoes


    Rinse the potatoes and shake off excess water. Place them in a single layer in the bottom of a high sided skillet. Add enough oil to completely cover the potatoes, but just – no need for deep oil. Turn the heat to low and then let them go. You’ll need to move them around a bit occasionally so that they don’t stick to the pan and each other (I did mine in a non-stick skillet and that helped). As the temperature slowly rises, they will essentially ‘poach’ in the oil. When they get to the point that they are tender, you can slightly raise the temperature to medium-low to hurry things along a bit (“hurry things along” is relative – mine still took an hour). When browned and crisp remove from pan, drain and salt.




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